- 1/2cuporange juice
- 4-6tablespoonsteriyaki sauce(I use 4 TB as I find teriyaki sauce a bit salty for our taste)
- 1tablespoonvegetable oilor olive oil
- 2teaspoonsdark sesame oil
- 2teaspoonsgranulated sugar
- 1teaspoonTabasco sauceor bottledhot sauce, to taste(I use more)
- 2teaspoons bottled choppedginger, to taste(I use more)or1 teaspoon freshly gratedginger, to taste(I use more)
- 2teaspoons bottled choppedgarlic, minced, to taste or2 garlic cloves, minced, to taste
- 1/4teaspoonsalt, to taste
- 1lbtop sirloin steaks, cut into one inch strips
- 1teaspoonsesame oil
- 2tablespoonssesame seeds
- 1tablespoon mincedgarlic
- 1tablespoon mincedginger
- 1mediumSpanish onionor purple onion, sliced
- 1largegreen pepper, cut into strips
- Mix all ingredients together for the marinade.
- Cut the beef into one inch strips and add to the marinade.
- Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
- To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
- Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
- Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
- Add the beef, mixing well to blend all the flavors and ingredients.
- If you want, you can add some more of the marinade with the beef.
- Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
- It went great with a bottle of Cabernet Shiraz Merlot red wine.
- Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
- If you don’t mind the salty flavor, you can add more for your taste.
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